Moo ping

Moo ping
  • Main
  • easy
  • Makes12
  • 30 minutes, plus a few hours marinating time, or ideally overnight


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Thai street food is some of the best in the world and these dinky pork skewers are a classic dish. Moo ping is served in the many street food/night markets; thousands of tiny skewers are flipped over hot coals, their scent rising into the evening air. Irresistible!

There are many different recipes for moo ping but the coconut milk is non-negotiable, as it tenderises the meat and lends its sweet fragrance. Don’t be alarmed by the amount of sugar, this is essential for caramelising the pork on the grill and the sweet/salty balance is what makes these skewers shine. Close your eyes and imagine you’re in Bangkok.

In a pestle and mortar, pound the garlic and lemon with a small pinch of salt until you have a paste. Mix with all the other marinade ingredients and pour over the pork. Cover and refrigerate for a couple of hours, or ideally overnight
Soak the skewers in water for 20 minutes before using. When ready to cook, thread the pork onto the skewers and set up a barbecue up for direct grilling. When the coals are white all over and the flames have died down, cook the skewers, turning very frequently to ensure they cook and caramelise but don’t catch and burn. If the barbecue is too hot, move them to the sides
For the dipping sauce, mix everything together with a couple of tablespoons of water (add more if needed). It should be hot, sweet, sour and salty. Serve alongside the skewers
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